Balsamic & Parmesan Roasted Cauliflower

Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.

108 Reviews for Balsamic & Parmesan Roasted Cauliflower

Both my husband and I loved this cauliflower. We ate all of it and he was asking for more. I will certainly make this again. Also I used red wine vinegar in place of Balsamic and I added teaspoon of parsley along with the marjoram.

I decided to try this out on my not-cauliflower-loving hubby. When it came out of the oven, we both started picking at it. He kept saying, "I'm not sure if I like it" as he was popping pieces of it into his mouth. We were waiting for the rest of the dinner to finish cooking and the cauliflower almost didn't make it to the table! ;) We kept slapping each others' hands away from the pan. Now, just a few weeks later he is asking me to make this again so he can decide if he likes it. Haha (oh, btw I used oregano in place of marjoram).

I am always pleased to find recipes for foods I like but can serve in different ways. I am a huge cauliflower and broccoli and cabbage eater. I have at least one of these each day if not more. The roasted parmesan idea was wonderful. I loved the taste and have given other people a sample and they loved it too. I was so happy when I found the recipe for making "mashed potatoes" that were really cauliflower. Now I have a third variation and pleaser. I also have some on hand when I read, watch t.v. or a dvd.. It helps to not have the fats and the salt or other snacks.